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BRENDASTEVENS
Lukewarm rice salad with grilled salmon
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Ingredients
Directions
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Add the bouillon cube to the cooking water for the rice and cook the rice.
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Add the peas the last minute of the cooking time and pour together in a colander.
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Rinse under cold water and allow to drain well.
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Spoon over in a wide bowl and let cool slightly.
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Brush the salmon with some oil and season with salt and pepper.
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Spoon the zucchini, spring onion, parsley, lemon zest and olives through the rice.
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Beat the lemon juice through 2 tablespoons of olive oil and scoop through the salad.
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Heat a grill pan and grease with some oil.
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Grill the salmon briefly on both sides and serve with the rice salad.
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Delicious with an extra slice of lemon and oven-roasted trosto.
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Nutrition
675Calories
Sodium0% DV0g
Fat42% DV27g
Protein70% DV35g
Carbs23% DV70g
Fiber0% DV0g
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